Pear charlotte

For the syrup, put sugar and water one-to-one in a saucepan; optionally add pear alcohol.

Bring to a boil, stirring until the sugar dissolves; turn the heat down and simmer 2 minutes, then turn off and cool.

Fill the jar to about three cups of pears in syrup, add just enough simple syrup for the blades to spin, and process to a thick puree; measure about two cups of puree.

Drain a few pears and dice them.

Line the mold with plastic wrap, pushed into the corners, with extra left hanging over the sides to wrap over later.

Separate the eggs; whisk sugar into the yolks vigorously until pale and fluffy. Set aside.

Whisk the cream to soft peaks; keep refrigerated.

Bring all the pear puree to a boil in a saucepan over medium heat.

Soak the 6 gelatine sheets in cold tap water, not warm, to soften them.

Squeeze the water out of the gelatine and stir it into the hot puree to melt; add the diced pears.

Add the fruit puree to the yolk mixture a little at first, then the rest, mixing with a rubber spatula until no sugar grains can be felt.

Mix in about a third of the whipped cream; if the bowl still feels too warm, let it cool about 10 minutes before adding the rest.

Roll each lady finger quickly in the syrup, one at a time, and set them side by side in the mold, sugar side out; line the bottom too.

Once the mixture is a little warmer than room temperature, fold in the rest of the cream until homogenous and transfer to the mold.

Wrap the overhanging plastic over the top and refrigerate at least 24 hours.

Cut the ends off the lady fingers so the charlotte does not break, set the serving platter over the mold and flip to unmold.

Cover the top with very thin slices of pear, clean the plate and tie a ribbon around.

Serve with raspberry coulis; keep refrigerated until serving.